Ricotta Figs and Macadamia Nuts
By: Vic Cherikoff
Published: Monday, August 30, 2010 - 4:47pm

Ingredients




4 large or 8 small figs
1 tablespoon ricotta cheese per fig
1/4 teaspoon ~½ Lemon Myrtle*
1/2 cup grape nectar
macadamia nut pieces (toasted) for garnish
(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id= 33)

Preparation

1 Trim the fat end of each fig so that the fruit stands up-right. 2 Cut the thin end with a cross to open up the figs but still keeping them in one piece. 3 Mix the Lemon Myrtle into the ricotta, preferably at least 2 hours before serving as this allows the flavours to really penetrate the cheese. 4 Place a tablespoonful of the prepared cheese in each cross cut fig. 5 Grill until the figs are warm and the cheese just bubbles. 6 Plate up the figs, drizzle with the grape nectar and garnish with the toasted macadamia nut pieces. 7 Serve immediately with a strong coffee for that hint of bitterness to add to the complexity of taste.